CARROT HALWA / GAJAR HALWA

ingredients:

grated carrots 4 cups

milk 2 cups

sugar 1 cup

butter / ghee 2 tbsp

curdled milk 2 to 3 tbsp (paneer)

broken nuts for garnishing

method:

1. Heat butter / ghee in a pan.

2. Add grated carrot and fry slightly.

3. Add warm milk and stir well.

4. cook the carrot in milk in medium heat.

5. when it is reduced add the sugar and stir continuously.

6.Stir well and at last add the curdled milk to it.

7. Stir continuously until it becomes thick and it leave the sides.

8. Fry broken cashews, almonds, pistachios in ghee and garnish the halwa.

note:

how to curdle milk?

boil 2 cups of milk and add 1 tbsp of lemon juice. it will curdle then strain it with muslin cloth or strainer.

this process is similar to as we do for rasa malai.

ALOO PALAK / POTATO SPINACH CURRY

ingredients:

potato 2

spinach 150 gm

onion 1

green chilli 2

ginger garlic paste 1 tbsp

tomato 1/2

cumin pwdr 2 tsp

garam masala 1tsp

coriander pwdr 1 tsp

chilli pwdr 1 tsp

cumin 1 tsp

oil required amt

salt required amt

method:

1. Boil potatoes and keep aside.

2. Heat oil in a pan saute onions, green chilli, ginger garlic paste & chopped tomatos.

3. Then add washed spinach  and saute well.

4. let it cool down for 20 min.

5. Blend the spinach mixture in food processor & peel the potatoes as well.

6. Heat oil in a pan splutter cumin and slightly fry the potatoes .

7. Now add blended spinach mixture and stir well.

8. Add cumin powder at last, adjust salt and stir well.
9. cook for a while then serve with chappathi.